Buttermilk recipe: Fresh soda rolls

Rose Prince's recipe of the week: Fresh soda rolls.

Preheat the oven to 230C/450F/gas mark 8. To make 12 soda rolls, sift 1lb/450g plain flour into a bowl. I used a stone-milled white because it still contains the wheatgerm oils, which give the cooked dough a nice tearable texture – scones and soda bread can otherwise be very crumbly

Make a well in the centre and add up to ½ pint/300ml buttermilk or sour milk. Mix to form a sticky dough, only adding all the liquid if it seems too dry.

On a floured surface, roll the dough to a 1in/2.5cm thickness, then cut it into squares or use a round pastry cutter. Place on a baking tray lined with baking paper, dust with flour, and bake for about 15 minutes until puffed, pale golden and light. Eat hot, with butter and jam.